On 4/4/2016 10:13 AM, Sky wrote:
> Is it worth brining a bone-in pork butt? Took out a 8-1/4# pork butt
> from the freezer this morning to thaw (purchased mid-Sept 2015 for
> $0.79/lb - vbg!) that will be roasted in the oven with a meat
> thermometer -- learned the hard way it's best to use that thermometer!
> If wet brined, I have a very large aluminum pot that will do the trick.
>
> Just curious what folks here like to do with a (brined?) pork butt when
> cooked in the oven. Favorite brining solutions? Would a dry brine with
> salt/brown sugar/spices and herbs then 'dry aged' 24-72 hours in the
> fridge be a better option? Just curious and TIA.


Well, I ended up using a wet marinade I concocted on the fly. Brown
sugar, orange juice, apple cider vinegar, Worcestershire sauce, garlic
powder and cayenne pepper. And dang it all, I forgot the salt! Oh
well, I supposed that's OK since I don't usually use much salt, if any,
anywho The butt will get cooked in a disposable aluminum pan covered
with foil in a 325F oven for most of its cooking time. Foil will be
removed about the last hour of roasting. At least that's the plan ;-)
Thanks for all the suggestions.

Sky

================================
Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
================================

On 4/6/2016 5:50 AM, Sky wrote:

>
> Well, I ended up using a wet marinade I concocted on the fly. Brown
> sugar, orange juice, apple cider vinegar, Worcestershire sauce, garlic
> powder and cayenne pepper. And dang it all, I forgot the salt! Oh
> well, I supposed that's OK since I don't usually use much salt, if any,
> anywho The butt will get cooked in a disposable aluminum pan covered
> with foil in a 325F oven for most of its cooking time. Foil will be
> removed about the last hour of roasting. At least that's the plan ;-)
> Thanks for all the suggestions.
>
> Sky

Have you tried injecting that mix? It sounds very good.

On 4/6/2016 10:53 AM, Ed Pawlowski wrote:
> On 4/6/2016 5:50 AM, Sky wrote:
>
>>
>> Well, I ended up using a wet marinade I concocted on the fly. Brown
>> sugar, orange juice, apple cider vinegar, Worcestershire sauce, garlic
>> powder and cayenne pepper. And dang it all, I forgot the salt! Oh
>> well, I supposed that's OK since I don't usually use much salt, if any,
>> anywho The butt will get cooked in a disposable aluminum pan covered
>> with foil in a 325F oven for most of its cooking time. Foil will be
>> removed about the last hour of roasting. At least that's the plan ;-)
>> Thanks for all the suggestions.
>
> Have you tried injecting that mix? It sounds very good.
>

Dang, I didn't think of 'injecting' the beast with the marinade <G>! But
then again, I don't have the 'equipment' to do such and have never done
so over my decades of cooking <G>. Now I'll have to check out some
stores (Big Lots &/or Tuesday Morning, etc. [amazon?]) to find such a
dedicated kitchen tool.

As it is, this critter is currently 'soaking' in its dedicated
zipper-lock bag in the fridge and will get rotated so it's evenly and
thoroughly soaked with the marinade ;> Hopefully, it'll turn out tasty
after it gets a low-&-slow roast in a 300-325F oven - or something like
that ! There's nothing like experimentation, eh! Since I'm the only
diner, there'll be a plethora of left-overs, so that's another chapter
for future discussion <G>.

Sky

================================
Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
================================